Use of mixture Design in the Development of gluten- and lactose-free ice cream cones using Licuri (Syagrus coronata (Martius) Beccari) and cassava (Manihot esculenta Crantz) derivatives.

Ice cream cones are a widely enjoyed food around the world. Traditionally made with wheat flour, their formulation can be modified by enriching them with other flour. This study aimed to incorporate native fruits from Brazil's Caatinga biome to enhance the nutritional properties and add value to products that serve as an important source of income for the local population, in addition to enabling the provision of a formulation that can be consumed by individuals with celiac disease and/or lactose intolerance. To optimize the formulation, a constrained mixture design was used, evaluating the following factors: tapioca flour, licuri, and licuri oil. Moisture content and water activity were used as response variables. Crispness, retention time, and sensory characteristics were also assessed. Using the response surface methodology, the optimal formulation was identified. The developed ice cream cone has significant technological potential and is suitable for individuals with specific dietary restrictions.